The Five Fields

The Five Fields offers elegant and playful modern British cooking with an emphasis on native British artisanal produce. The food balances luxurious indulgence with delightfully fresh simplicity.

The Five Fields Restaurant | World class neighbourhood restaurant in heart of Chelsea

http://www.fivefieldsrestaurant.com

The Five Fields - London Restaurant Reviews | Hardens

Taking inspiration from the seasons, dishes reflect the aesthetics of nature and are a snapshot of the current landscape while the design of the dining room has taken inspiration from the original green fields between Chelsea and Knightsbridge where once there was open space and fresh produce taken in to London.

The main dining room is elegant and understated with pale lime-washed floors, copper backed hessian walls and features sculptured works by Sophie Dickens.

REVIEW: The Five Fields, Blacklands Terrace, Chelsea - The ...

I’m not sure what I was expecting from Five Fields, lots of seasonal fruits and veg, with good quality ingredients in a slightly stuffy environment I guess.

When the dish of foie gras with shimeji mushrooms and rainbow carrots arrived at the table, I was blown away by the presentation; it was a piece of art, no questions.

The vegetables were all crunchy and incredibly fresh and the foie gras was light and mousey with a delicious casing – which I suspected was made from beetroot, but please don’t quote me on that.

After a nice, but simple pre-dessert, the garden pea and coconut pea cassonade with chocolate soil and coconut sorbet arrived and looked too good to be edible.

The dish was fresh, full of flavour and the peas surprisingly really worked, even the coconut complimented them.

Major Foodie Review - The Five Fields

Melon has such a glorious texture and with its life-giving juiciness always feels so good to eat but its flavour is frankly dull, so having it livened up in this way was enough to make you want to just chomp on these all week as this would actually be good for you as well!

When all were combined I did begin to lose the langoustine a little with the number of other components on top, but the actual combination of flavours was undeniably good and credit to the original composition here.

The fish was perfect and with the support of the girolle mushrooms, bean puree and perfectly pickled elements, this really had everything – succulence, texture (from the supporting broad beans), flavour and harmony all together – a great dish.

I found that I didn’t need the whole portion of artichoke proportionate to the beef, but the meat here was extremely good as were the lovely and creative sides, including the cheese spelt and especially the beef stock gel which was so clarified and well done, it appeared to be coloured glass and part of the plate when first presented.

My initial thoughts at the end of this meal were slightly underwhelmed at purely the flavour impact which, feels harsh on reflection as there were  couple of great moments in the mix to the parts that weren’t as successful for me.

Five Fields restaurant review 2013 June London | British Cuisine ...

A plate of nibbles included gougeres whose choux pastry was a little hard but had good cheese flavour, tomato pain perdu, and salt beef with mustard and pickled cucumber (5/10).

These were very good, the olive bread having deep olive flavour, the sourdough a light, airy texture and good crust (6/10).

The horseradish cream was a good accompaniment, but Dover sole is too good an ingredient to be wasted in this way (3/10).

This was a sophisticated take on the classic flavour combination of strawberries and cream; the biscuit went well with the fruit, the sabayon was elegant and the elements worked well as on overall dish  (5/10).

The menu had appealing dishes, the ingredient quality was good and the cooking technique generally of a high standard.

The Five Fields - restaurant review | London Evening Standard

Money from who knows where has certainly been lavishly spent on the conversion of what was the Chelsea Spanish restaurant El Blason, and it should be stated at the outset that given there are only five dinner services a week for 40 seats and an interior that might as well have been panelled with rhino horn and papered in roubles, the price of £45 for three courses plus many other bits and bobs is a bargain — but maybe the sort of bargain claimed when a designer bag is marked down from £2,000 to only £1,450.

The name of the restaurant is a couple of acres historic — in the 18th-century, cartographer John Rocque recorded the local area as Five Fields — and the rest directional: vegetables and herbs are cultivated in the restaurant’s own gardens in East Sussex.

The acumen, sagacity, drollery and satisfaction here is nowhere near that level and even if peas and Jerusalem artichokes do pop up in the dessert course, the dishes paraded don’t weave a spell — or anyway they don’t for us.

Having said that, the first course, entitled Garden, when disentangled let loose an array of flavours, techniques, seasonings and saucing that could only induce awe in the recipient at the amount of nimble-fingered labour and devotion involved.

Before first courses arrive very good breads and a slightly stodgy triumvirate of canapés are served on the inevitable slate, followed by Japanese ceramic bowls of what we are told is Golden Delicious and sage “tonic”.

The Five Fields, London SW3, restaurant review - Telegraph

Then I made the smartest choice I have made all year (from the £45 three-course menu), by pure chance, since nothing in the description made it sound spectacular: foie gras with shimeji mushrooms and rainbow carrots.

In front of it, arranged like a fairy garden, were rolls of julienned carrot in various shades, tiny mushrooms with an earthy, pickly flavour, and little flowers whose name I know not.

Cornbread and tiu bore (a type of pecorino) had been baked round the meat, infusing the crust so that it tasted like tiny pork scratchings.

I had pan-fried cod, which was flawless, the plate dotted with girolles, grelot (wot is French for “mini”) onions and bacon, with a figgy note in the jus, and a harmony that was sort of heartbreaking.

The Field Kitchen The Church Hall, High Street, Nettlebed, Henley on Thames (01491 641831) Café, deli and grocery all under one vaulted roof, where potatoes are piled in stylish crates and the salad counter groans with platters of honey-drizzled grilled figs and feta, and beetroot with sultanas and seeds (from £8.95) Craft beers and cracking steaks, not to mention a daily roast with Yorkshire puddings, make this place worth a visit.